Easy As Beef Rump & Creamy Apple Salad
with Ciabatta Croutons
- Wheat
- Gluten
- Soy
- Eggs
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Our tried-and-true Aussie spice blend saves the day! A new winner of a beef dinner, this one comes complete with a creamy, herby salad with a touch of tartness from the apple, plus baked croutons for that crunch factor.
Ingredients
1
Baby Cos Lettuce
1 packet
Baby Spinach Leaves
300 g
Beef Rump
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1
Cucumber
2 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1
Red Apple
1 sachet
Aussie Spice Blend
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/200°C fan-forced. Cut or tear bake-at-home ciabatta into 1 cm chunks. • In a medium bowl, combine a drizzle of olive oil, sprinkle with Aussie spice blend and season with salt and pepper. Add beef, turning to coat. • Place ciabatta chunks on a lined oven tray. Bake until croutons are golden, 8-10 minutes. Little cooks: Help with sprinkling over the seasoning and tearing the ciabatta into chunks.
• Meanwhile, thinly slice apple. • Thinly slice cucumber into half-moons. • Roughly chop baby spinach leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook the beef, turning, for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add baby cos lettuce, cucumber, spinach and slightly cooled croutons. Season, then toss to coat.
• Slice beef. • Divide creamy slaw between plates. Top with Aussie beef. • Pour over any juices from the oven tray to serve. Enjoy!
